| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Canadian | Pork | 4 | Servings |
INGREDIENTS
| 4 | Boneless pork loin chops [1lb] | |
| 2 | ts | Vegetable oil |
| 1 | Onion, chopped | |
| 1/3 | c | Ketchup |
| 1 | tb | Cider vinegar |
| 1 | tb | Worcestershire sauce |
| 2 | ts | Packed brown sugar |
| 1/4 | ts | Dry mustard |
| 1/4 | ts | Pepper |
INSTRUCTIONS
Serve with Baked potato with sour cream Buttered carrots Chocolate Chip cookies Milk Trim fat from pork chops. In large non-stick skillet, heat oil over medium-high heat; cook pork chops, turning once, for 5 minutes or until browned on both sides. Transfer to plate; set aside. Add onion to skillet; cook over medium heat, stirring, for 4 minutes or until softened. Meanwhile, in small bowl, combine ketchup, vinegar, Worcestershire sauce, sugar, mustard and pepper; pour into skillet. Bring to boil; return pork and any accumulated juices to skillet, turning to coat. Reduce heat to simmer; cook, stirring and turning pork chops occasionally, for about 8 minutes or just until only a hint of pink remains inside pork chops and sauce is thickened. If the sauce is too thick, stir in 1 tb of water at the end. Per serving: 208 calories, 23 g protein, 8.1 g fat, 11 g carbohydrate Tuesday's Menu: Calories Fat (g) Pork chops as cooked 208 8.1 1 baked potato 155 0.1 2 tb sour cream 31 0.4 1/2 c carrots 35 0.1 1/2 ts butter 16 1.8 1 c milk 102 2.6 2 sm choc chip cookies 98 4.4 Total: 645 17.5 Percent from fat: 24 percent Source: Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96 [-=PAM=-] PA_Meadows@msn.com Posted to MM-Recipes Digest V3 #190 Date: Sun, 07 Jul 1996 18:51:25 -0600 From: Blackhawk <tracy@agt.net>
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